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Christmas Chutney from Martin Hadden, Executive Chef

Martin Hadden was the youngest ever winner of the Roux Scholarship in 1989. Chef Martin Hadden has won Michelin stars, at both Ockenden Manor and at his own restaurant, The Priory House in Somerset

Christmas Chutney Recipe by Martin Hadden

Ingredients:

1 kg Scrumped Apple peeled and diced

1kg Guince peeled cored diced

500g Damsons peeled chopped

100g Peeled and chopped Chestnuts

100g Peeled and chopped Cobnuts or Hazelnuts

500g Onion

500g Sultanas

500g Light Brown Sugar

400ml White Wine Vinegar

2 tsp Grated Lemon and Orange Zest

A pinch salt

A Spice bag

25g Ground ginger

1 Cinnannon stick

12 Clones

2 tsp Black peppercorns 1 tsp Coriander seeds

Method:

Put all of the ingredients in a large pan and bring slowly to the boil, reduce the heat and simmer for 2-3 hours stirring occasionally. Allow to cool slightly then put into sterilised air tight jars and store until Christmas Eve!